1. Lightly grease a pan with cooking spray or coconut oil.
2. Place the two burger patties in the pan and sautee until ready. (I used Vege burgers which take 6-8 minutes to cook in a pan. Other burger patties have different cooking times. Make sure to check the recommended cooking time for the patties you are using)
3. In a separate pan, heat 2 tbsp of extra virgin olive oil on medium heat
4. Add the 1 cup of baby portabella mushrooms and a 1/2 cup of chopped onions to the pan.
5. Sautee the vegetables until they start to get a golden brown color. (5-7 minutes)
6. Remove the sauteed vegetables onto a plate that is covered with a paper towel (This will help soak up extra unneccessary oil).
7. Gently wash and wet the 2 cups of raw spinach
8. Once the burger patties are done, remove the patties from the pan and put them on a plate. Put the damp spinach in this now empty pan that the burgers were once in.
9. Cook the spinach until its begins to turn dark green and shrink. (If the pan is hot, this should only take 30 seconds-1 minute)
10. Place the cooked spinach on top of the burgers, and add the sauteed vegetables on top of that.
11. In a pan, grease and fry 1 egg.
12. Add the egg on top of the vegetables and enjoy!

If you use vege burgers like I did, this meal comes to about 35g of protein and 22g of carbs. If you decide to use meat burger patties instead of vege burger patties, it will raise the protein by about 6g per patty, your carb intake will lower about 7g per patty, and your fat intake will rise depending on the cut and fat percentage of the meat! Meat patties are perfect for those who may be on a low carb diet because the entire meal will then contain less than 8g of net carbs.

Like this recipe? Have any recipe ideas of your own? Any questions or comments? Email me at corestrengthblog.wordpress.com!

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